Preparation info

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By Peter Gilmore

Published 2014

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  • 150 g ( oz) eggwhite
  • 150 g ( oz) caster (superfine) sugar
  • 150 g ( oz) icing (confectioners’) sugar


Put the eggwhites into the bowl of an electric mixer with the whisk attachment. Turn the motor on high and gradually add the caster sugar as the mixture continually whisks to firm peak stage.

Remove the whipped eggwhites from the machine and sift the icing sugar over the top. Fold the icing sugar through with a spatula until well incorporated. Lightly spray two large silicone baking mats with vegetable oil. Place 2 rounded tablespoons of the meringue mixture onto each mat and, with a large spatula, spread the meringue out to an even 2 mm (1/16 inch) thickness. Put the meringue into a 90°C (195°F/Gas ¼–½) oven and dry out for approximately 1 hour. Cool completely, break into 5 cm (2 inch) shapes and store with silica gel in an airtight container.